Indian Pork Biryani & DIY Onion Bhajis

• Meanwhile, finely chop garlic. Thinly slice onion. Roughly chop coriander. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes.

TIP: Thinly slicing the onion helps bind the onion bhaji better!

• Add Bengal curry paste, garlic and half of the ginger paste, and cook until fragrant, 1 minute. • Stir in jasmine rice, chicken-style stock powder and the water (for the rice), then bring to the boil. • Cover and reduce heat to medium-low. Cook for 15 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 15 minutes. • Add roast veggies to biryani and toss to combine. Season to taste.

• While the rice is cooking, using a pestle and mortar, pound coriander, the remaining ginger paste and a pinch of sugar until your preferred consistency. • Stir in a good squeeze of lemon juice, a drizzle of olive oil and a splash of water. Season with salt and pepper. Set aside.

TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor. TIP: Add a little more water if chutney is too thick.

• In a large bowl, combine onion, curry powder, cornflour, the plain flour and the water (for the bhajis). • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of onion mixture in batches and flatten with a spatula (2-3 bhajis per person). • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper-towel lined plate and season with a pinch of salt.

TIP: Add extra olive oil between batches as needed.